RASPBERRY ALMOND SHORTBREAD THUMBPRINTS RECIPE - (4.5/5)

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Raspberry Almond Shortbread Thumbprints Recipe - (4.5/5) image

Provided by WaffleCrumbs

Number Of Ingredients 8

1 cup butter, softened
2/3 cup sugar
1/2 teaspoons almond extract
2 cups all purpose flour
1/2 cup raspberry jam
1 cup powdered sugar
2-3 teaspoons water
1 1/2 teaspoons almond extract

Steps:

  • Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Add flour. Reduce speed to low; beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour. Heat oven to 350°F. Shape dough into 1" balls. Place 2" apart on engrossed cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely. Meanwhile, stir together last 3 ingredients in small bowl with wire whisk until smooth. Drizzle over cooled cookies.

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